Cold Asparagus Salad
by Aysegul Sanford
Benefits
Aim
Strength
Healthy
Type
Lunch
Servings
4
Total Time
15 min
Ingredients
To roast the asparagus:
- 1 bunch asparagus spears rinsed and the woody ends cut
- 2 teaspoons vegetable oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For the lemon vinaigrette:
- ¼ cup olive oil
- 3 tablespoons lemon juice
- 1 clove garlic minced
- 1/2 teaspoon dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For the salad:
- 1 cup cherry tomatoes sliced
- ½ cup radishes thinly sliced
- 3 scallions stalks – chopped
- ½ cup kalamata olives
- ½ cup feta cheese optional
- ½ cup basil leaves loosely packed and torn (optional)
Step by step
1. Preheat the oven to 425˚F. Place asparagus on a sheet pan in one layer. Drizzle with oil and sprinkle with salt and pepper. Give the asparagus a mix making sure that all the spears are coated with the oil and seasoning.
2. Roast for 12 minutes or until the asparagus is cooked. Transfer onto a plate and let it cool. When cooled, cut the asparagus into 2-inch pieces. Place into a salad bowl.
3. While the asparagus is roasting make the lemon vinaigrette by mixing all of the ingredients in a mason jar.
4. To assemble the asparagus salad: Place tomatoes, radishes, scallions, olive into the bowl with the asparagus. Drizzle with the dressing.
5. Stir in the feta cheese and basil leaves. Give it a gentle toss.
